1 pound (400g) fresh green peas, shelled
1 bouillon cube
3 cups (75cl) of water
1/2 bunch fresh mint
1 cup (20cl) of crème fraîche or sour cream
Salt and freshly ground pepper

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1 pound (500g) rigatoni pasta or penne
Extra virgin olive oil
1 large onion, chopped
A large can of skinned tomatoes (1.5 lb)
1 to 2 cans of tuna packed in oil (if all you have is tuna in brine, drain it, add oil directly into the can and let steep for a few hours in the refrigerator)
1 bunch of fresh basil leaves, keep the stems apart
1 pinch of cinnamon
Salt and pepper
Grated parmesan cheese (optional)
Zest and juice of a lemon

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5 wheat tortillas (about 6-inch diameter)
5 thin slices of roast chicken breast
1 cup of cooked sushi rice
1 jar of dried tomatoes in olive oil
2/3 cup (150g) of cream cheese (Philadelphia for me)
1 bunch of basil
Arugula
1 bowl of water + rice vinegar

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2 eggs
1 tomato, diced
1 coffee spoon Shaoxing wine
Sesame oil
Sugar, salt, Sichuan pepper
Chinese chives, minced (or regular chives)

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3 large tortilla wraps
1/2 cucumber
2 tomatoes ( or 8 cherry tomatoes)
1 iceberg lettuce
1 can of tuna in brine
1 beautiful ripe avocado
2/3 cup (150g) cream cheese (Philadelphia)
1/2 small bunch of coriander
2 tablespoons lime juice
5 drops of hot sauce ( Tabasco, Sriracha…)

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